Green sticks and chips linguine

Preparation

1. STEP 1 OF 16

   Prepare the chips: choose about ten smaller leaves from the bunch and cut out the central rib.

2. STEP 2 OF 16

   Wash them under running water and dry with a clean cloth.

3. STEP 3 OF 16

   Arrange them in a row on a baking tray lined with baking paper.

4. STEP 4 OF 16

   Sprinkle with sweet paprika, a pinch of fine salt and a good drizzle of oil.

5. STEP 5 OF 16

   Bake in a preheated oven at 150 degrees for about 10/15 minutes. Keep an eye on them because they cook quickly.

6. STEP 6 OF 16

   Prepare the sticks: heat a pan and toast the speck without any other seasoning, then set aside.

7. STEP 7 OF 16

   Prepare the green cream: clean the cavolo nero leaves by removing the central rib. Soak the leaves for a few minutes and rinse.

8. STEP 8 OF 16

   Plunge the leaves into boiling water and boil for a few minutes.

9. STEP 9 OF 16

   Then transfer to a bowl of cold water. Keep the cooking water because it will be needed to cook the pasta.

10. STEP 10 OF 16

    Let the leaves cool slightly and, without draining too much, place them in a mixer.

11. STEP 11 OF 16

    Blend in batches with the Parmigiano, a pinch of coarse salt and plenty of oil. If needed, also add two tablespoons of cold water from the bowl.

12. STEP 12 OF 16

    It should become a fairly runny cream.

13. STEP 13 OF 16

    Meanwhile, cook the pasta very al dente.

14. STEP 14 OF 16

    In the pan greased with the speck, warm the green cream with a drizzle of oil and a little cooking water.

15. STEP 15 OF 16

    Toss the linguine in the sauce, finishing the cooking.

16. STEP 16 OF 16

    Plate the linguine with the sticks, chips and a thin layer of cream.

General Information

Analysis

Macronutrients (100 gr)